These oven-roasted Brussels sprouts with pine nuts and caramelized shallots makes the perfect winter dish. I never used to like Brussel sprouts growing up as a kid. We ate boiled sprouts with potatos and the bitter flavor and soft texture would put me off. This dish however will make you fall in love with Brussel sprouts. The sprouts I used to eat growing up as a kid were boiled for a long time so they would be incredible bitter and mushy. I found out I love sprouts when they are crisp on the outside but still solid and tender on the inside. These oven-roasted sprouts are crispy on the outside and firm on the inside. The bitterness of the sprouts is balanced by the sweetness of the caramelized onions and tartness of the vinegar. If you don’t like sprouts, try out this recipe! It might convert you into becoming a Sprout lover!
- 4 cups Brussels sprouts, cleaned and halved
- 1 cup of small shallots, peeled and halved
- 1 tbsp molasses
- 125 ml red wine vinegar or balsamic vinegar
- 1/2 cup pine nuts
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- 4 tbsp olive oil
- Pinch of chili flakes
- 4 tbsp of water or white wine
- Preheat oven to 180 degrees Celcius.
- Put vinegar and molasses in a small cooking pot and bring up to a boil. Lower heat and simmer for another 3 minutes. Then add in the shallots and simmer for another 8-10 minutes or until the shallots are tender, sticky and caramelized.
- Combine Brussels sprouts, shallots and pine nuts in a baking tray and toss with spices, olive oil and water or wine.
- Roast mixture in a baking tray for 20 minutes until crisp and brown. Make sure to mix up the ingredients about halfway through to ensure even cooking. Serve hot.